Kathrikkai Gothsu – Roasted eggplants in tamarind broth

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  • Eggplant – 1
  • Tamarind water (Obtained from tamarind the size of a gooseberry)- 1 cup (thin strain)
  • Salt – to taste


  • Sesame oil – 2 tsp
  • Asafoetida – 1/2 tsp
  • Mustard seeds – 1 tsp
  • Green chillies- 2
  • Curry leaves – 7


  • Coriander leaves – 2 tsp


  1. Roast eggplant on flame and cook till it softens. Allow it to cool
  2. Once it cools, using water, remove the skin of the eggplant and retain the pulp
  3. Do not mash the pulp too well
  4. Extract a cup thin strain of tamarind (the size of a gooseberry) using water
  5. Add the roasted eggplant pulp, tamarind water, salt onto a pan and switch on flame
  6. Do not let this boil but gently heat
  7. In a smaller wok/ pan, heat sesame oil and temper all the items given under tempering and pour over the gravy/ gothsu.
  8. Garnish with coriander leaves


  • This can be made using the small eggplants/brinjals too (white/green/purple)
  • You may notice fibre in the eggplant pulp/mash – Remove them
  • The gothsu need not boil. The heating is done to ensure raw tamarind doesn’t affect the throat.



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